Homemade Raising Cane's Chicken Tenders

43Min

4Servings

485Cal

MediumLevel

Kid friendly

#chicken#fried#comfort food#copycat

Equipment

Knife

Cutting board

Mixing bowl

Whisk

Tongs

Deep frying pan

Stove

Plate

Cooking thermometer

Ingredients

Chicken

chicken breast (cut into strips)

900 g

Dry Batter

all-purpose flour

250 g

cornstarch

24 g

smoked paprika

4 g

garlic powder

6 g

black pepper

4 g

salt

6 g

Wet Batter

buttermilk

480 ml

garlic powder

6 g

black pepper

4 g

smoked paprika

3 g

salt

6 g

Cane's Sauce

mayonnaise

220 g

ketchup

60 g

Worcestershire sauce

30 ml

garlic powder

3 g

black pepper

4 g

smoked paprika

3 g

salt

2 g

For Frying

oil for frying

1000 ml

Instructions

Prepare the chicken

Cut chicken breast into even strips for uniform cooking.

5 min

Cut strips about 1 cm thick for crispy coating and juicy interior

Mix dry batter

Combine flour, cornstarch, and spices in a large bowl.

3 min

Whisk thoroughly to distribute spices evenly

Mix wet batter

Whisk buttermilk with garlic powder, pepper, paprika, and salt.

2 min

Room temperature buttermilk coats better

Prepare Cane's sauce

Mix all sauce ingredients until smooth and well combined.

3 min

Taste and adjust salt - the sauce should be slightly tangy

Coat the chicken

Dip each chicken strip first in wet batter, then in dry batter for a double coating.

10 min

Let excess batter drip off before coating with dry mix for crispier results

Heat the oil

Heat oil in a deep pan or pot to 175°C for frying.

5 minMedium-high heat

Test with a small piece of batter - it should sizzle and rise to the surface

Fry the chicken

Fry chicken strips in batches until golden brown and cooked through.

12 minMedium-high heattimer 3 min

Don't overcrowd the pan - fry in small batches for even cooking

Drain and rest

Place fried chicken on paper towels to drain excess oil.

2 min

Resting allows the coating to set and juices to redistribute

Serve

Serve hot chicken tenders with Cane's sauce on the side.

1 min

Best enjoyed immediately while the coating is still crispy

Original recipe

YouTubeRecipe by Meatlicious

Storage

Fridge: 2 days

Freezer: 60 days

Reheat: Oven 180°C for 8-10 minutes to restore crispiness

Store sauce separately. Reheat in oven, not microwave, to maintain crisp coating.

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